OMG I am so f*cking proud of myself, excuse my french. I have a really hard time not cussing. I am a bit of a potty mouth, grew up with two brothers and a bunch of their obscene friends that I happen to fit right in with, haha. This recipe is so full of firsts!!! I have never touched, prepared, rubbed and braised a pork shoulder, pickled onions or made my own BBQ sauce. I had never even cut up a Papaya. I didn’t know there were little black sushi egg looking thingy’s inside. So, I woke up wrote out my list, the Hubster took the girls grocery shopping and brought me my supplies. Then he took one of them to dance class, the other one napped. And after that they were off to a Birthday Party. I really wanted to go but I had to finish cooking and also was really enjoying this time to myself to cook. It rarely happens!!! I had the whole day practically to myself. It was so nice!! Nice and quiet. I made the Rub, rubbed that shoulder, braised it, prepared the onions and made the BBQ sauce and now I am able to sit and let everything cook and I can type up my post. I found this recipe on The Daily Meal.

First things first…PREPARE the RUB. Put on some music and have some fun!! This is actually a really simple recipe, broken down into four steps.

THE RUB

¼ cup salt

1/8 cup black pepper

1 tablespoon red pepper chili flakes

2 tablespoon smoked paprika

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon coriander (I am not a fan of this so I left it out)

1 tablespoon cumin (this too)

1 tablespoon garlic powder

¼ cup brown sugar

Mix them all together in a medium sized bowl and rub that shoulder (or butt). Haha, I couldn’t bring myself to get a butt, figured the shoulder would be leaner but I don’t know maybe Pigs have really lean butts. Hmmmm…?

Love a Brown Sugar Ball.

Let is sit room temperature for 1-2 hours.

Next up Braising the Pork…

BRAISED PORK

1 pound onions, coarsely diced

½ pound carrots, coarsely diced

½ pound celery, coarsely diced

¼ can of chipotles in adobo sauce

½ gallon apple juice or cider

½ gallon water

¾ cup brown sugar

6 cloves garlic

2 bay leaves

¼ cup salt

Combine all the ingredients into a bowl and place shoulder in. Then preheat to 300 degrees and cook for 5-6 hours.

I ended up chopping the onions with my handy dandy Slap Chop. I am a crier when it comes to onions so with white onions especially I have to have this bad boy.

THE ONIONS

These were so pretty! I love onions! The whole day I was making this entire recipe I couldn’t stop thinking about how much I love onions! Red, white, you name it, they smell so good and I just love the flavor. I have never pickled anything so this was super fun and really easy. I was surprised at how easy it was.

3 whole red onions, sliced into thin rings

1 cup distilled vinegar

½ cup water

1 cup sugar

½ cup salt

Boil the vinegar, water, sugar and salt for about 3 minutes then pour over sliced onions. I made them into rings. They came out sooo good! And they keep for a month.

The BBQ Sauce

1 ripe papaya, peeled and coarsely chopped

1 small sweet onion small diced, preferably Vidalia

1 cup brown sugar

1 cup ketchup

1½ cups apple cider vinegar

¼ cup hot sauce, preferably Frank’s Red Hot

1 teaspoon cayenne pepper

Combine all the ingredients into a large sauce pan and simmer on medium heat for about 30 minutes stirring constantly. Remove and let it cool, then blend and pop it in the fridge.

This sauce was amazing!! My friend was over for dinner and put a spoonful on every bit 🙂

And here’s the final product, it was amazing!! I am so happy it came out so good and I really love it. I added sliced pickles because I think every pulled pork sandwich should have pickles, put on some sauce and the onions and of course the Pork and viola. Pulled Pork sandwich. Broken down into four steps, if I can do this anyone can.

I love to call my friend Teresa Howes, author of Skinnytinis all the fun for half the calories, to get a drink recommendation to go with my meals. She came up with this drink and it was so good. My husband absolutely loved it, I think he had three. It was so refreshing and went perfectly with the sandwich.

Click here for the recipe and to check out Teresa’s Blog, Eat. Drink. & Be Skinny!

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Girl, I’m in complete awe of you! You made like, a thousand different elements for this amazing looking dish! This would’ve taken me a week to do, seriously. And every single thing you made sounds incredible, both on their own individually and together. The picture of the pork butt smothered in that delectable rub made my eyes pop out of my head. And I’d be tempted to stick a straw into that BBQ sauce and sip it.